Preparation

Pulse baking powder, salt, paprika, and
4 cups flour in a food processor until
combined; add butter and pulse until the
texture of coarse meal with a few pea-size
pieces of butter remaining.

Transfer mixture to a large bowl and
mix in provolone, chives, rosemary, and
thyme. Make a well in the center; add eggs
and 3/4 cup cream. Using a fork, blend eggs
and cream, then slowly incorporate dry
ingredients until a shaggy dough forms,
being careful to not overwork dough.

Turn out dough onto a lightly floured
surface and press into an 8" square about
1" thick. Using a floured chef's knife, cut
into 16 squares and divide between
2 parchment-lined baking sheets. Wrap
with plastic and chill 2 hours.